Chicken Teriyaki Meatballs with Edamame

By Jackie618

Recipe from Real Simple

431 cal/serving

Ingredients

• 1 1/2 cups long-grain rice
• 1 1/4 pounds ground chicken
• 2 scallions, chopped
• 2 tablespoons grated fresh ginger
• 2 tablespoons canola oil
• 1/2 pound snow peas, halved crosswise (3 cups)
• 1 cup frozen shelled edamame, thawed
• 1/2 cup low-sodium soy sauce
• 2 tablespoons brown sugar

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

1. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
6. Serve the meatballs, vegetables, and sauce over rice.